Bacchus; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

October 17, 2013; 2:58 PM • by RVANews staff

• 2 N. Meadow Street
• 804.355.9919
• bacchusonmain.com

— ∮∮∮ —

Course one

Chose one

• Crab bisque — With sherry cream
• Shrimp scampi — With tomato and brandy
• Steamed mussels — With white wine or marinara
• Smoked duck — With arugula and pickled cherries
• Sauté of snails — With butter, garlic, parsley, and spinach
• Saute of calamari — With garlic, lemon, and capers
• Caesar
• Spinach caeser
• Mixed greens — With carrot-ginger vinaigrette and sesame seeds
• Spinach salad — With green apple dressing, goat cheese, and toasted almonds
• White bean and pesto salad — With homemade mozzarella

Course two

Choose one

• Roasted beef sirloin — With creamy horseradish and caramelized onions
• Grouper — With saffron and cauliflower sauce
• Salmon — With lobster cream and tomato
• Roasted pork loin — With apple and ginger sauce
• Chicken marsala
• Seared shrimp — With white beans, sun dried tomato, and spinach
• San Minato sausage — With white beans and escarole.

Course three

Choose one

• Marinated berries — With sabayon
• Dark chocolate brownie — With vanilla sauce
• Apple crisp — With bourbon caramel sauce

October 17, 2013 2:58 PM 0